I really loved these handy little pies. The crust was so flaky and light. I just wish I could have squeezed more apples inside. But my dough was so soft (thanks to a really humid kitchen)... it just wasn't happening.

Next... when I heard that an apple dessert was in the queue for TWD this month, I also wanted to try the Russian Grandmother's Apple Pie Cake that was made before I joined. Natalie of Burned Bits picked this treat back in March, 2008.

I loved how bumpy and golden and fantastic it looked.

Apple and cinnamon heaven, baby!

This was a really interesting recipe. I halved the recipe and made it in an 8-inch square pan. (The full recipe goes in a 9x13-inch pan.) First, a layer of cookie-like dough was rolled out and placed in the pan.

Next went a mother-lode of apples, cinnamon, sugar, and plump, juicy raisins, all topped with another layer of dough.

The edges were tucked into the sides of the pan "as though you were making a bed" (I never make my bed (what's the point? you just get back in it and mess it up again) but I was able to figure this part out, LOL).

After baking, it ends up somewhere between a pie and a cake. But either way, it's delicious.

I think if I made this again, I might increase the amount of sugar, or maybe add some butter (?) to the filling. I thought it could stand to be a wee bit "juicier".

But still, it was delish. So were the turnovers. If the apple pie cake filling was a little juicier, I would have a hard time picking between these two treats.

OK, I'm signing off until next week (when it's my pick, yeah!). If you'd like to see the recipes, please pick up a copy of Dorie Greenspan's book "Baking, From my Home to Yours", or stop by Julie or Natalie's blogs.

Beautiful pictures, I love the ones with the bright apples. I've had that cake on my rewind list too, since it was made way before I joined TWD. I'll take your tip on a little extra sugar for the filling.